Step 1

Corn tortillas need to be heated in a skillet or microwave to soften them before rolling the taquitos.

Step 2

Flour tortillas do not need to be heated.

Step 3

Sauté the onion in a medium-sized saute pan with garlic and jalapeno.

Step 4

You do not need oil.

Step 5

The vegetables sweat and produce moisture.

Step 6

You can always splash with vegetable broth, but don't waste the fat and calories on oil.

Step 7

When the onions begin to be translucent, add the lentils and 3 cups of vegetable broth, 1 can of tomatoes, and the seasoning packages, stir, and bring to a boil.

Step 8

Once boiling, turn the heat down to low and cook, covered for 30 minutes.

Step 9

After 30 minutes, remove the top of the saute pan, and stir the contents.

Step 10

Add the next can of tomatoes.

Step 11

Continue to cook on low, stirring often.

Step 12

Use the remaining vegetable broth if the mixture appears dry.

Step 13

The goal is for it to have a thick consistency.

Step 14

Allow cooling completely before rolling taquitos.

Step 15

Place each tortilla (corn or flour on a flat surface.

Step 16

Add a small amount of taco filling on one side of the tortilla (about 4 Tablespoons) and tightly roll each tortilla.

Step 17

Brush each taquito with lime juice and sprinkle with chili powder.

Step 18

Choose your cooking method: air-frying or baking.

Step 19

Set as many taquitos (fold down) in the base of the air-fryer.

Step 20

Cook at 400 degrees for 7-10 minutes until crispy.

Step 21

Remove from the air-fryer and cover to keep warm while the other taquitos cook.

Step 22

Preheat the oven to 400 degrees

Step 23

Place a silicone baking mat or parchment paper on a baking sheet.

Step 24

Lay each taquito fold it down on the baking sheet.

Step 25

Cook for 20 minutes until crispy.